68 



it has been used by some of our best makers and the resultant 

 butter has convinced me that most of the objections must be 

 negatived, (i.) If they are treated as suggested for the other 

 churns they can be kept sweet, at least as long as age has not 

 made the wood too soft. (2.) By adding the salt (sifting it so 

 as to have no lumps) carefully, distributing it evenly and letting 

 the churn revolve a few times at the slow speed before setting 

 the rollers going, an even salting can be secured, though a little 

 more salt may be consumed. (3.) By having the granules of the 

 right temperature and by working the butter twice or three times,, 

 the moisture can be sufficiently expelled, especially if it is given 

 10 or 15 minutes for every 6 or 7 revolutions and allowed to 

 drain. If necessary the temperature may be lowered between 

 workings by placing some blocks of ice on the rollers. A late 

 patent calls for the shelves slanting in opposite directions whereby 

 it is claimed the butter is mixed better and the salting done more 

 evenly. (?) (4.) Practice will soon teach the maker to stop in 

 time, and if churn, cream and salt are clean, there can be no 

 specks or flies to remove. (5.) This is true to a greater or lesser 

 extent, but when 500 or 900 Ibs. are worked at once the loss is 

 not great if care is taken not to pack the greasy butter with the 

 rest. The shelves should also be watched so that no lumps of 

 butter remain permanently there (escaping salting), as, if incor- 

 porated later on, they will produce mottles. (6.) They may be- 

 come expensive if renewed often, but that is a small matter com- 

 pared with the saving of labor. While personally I am perhaps 

 too much of an "old fogy" to adopt the new system in a small 

 creamery, it would be unfair not to acknowledge that with care- 

 ful work virtually all objections must be dropped while the ad- 

 vantages remain, and in a large creamery they are absolutely to^ 

 be recommended. 



"THE OVERRUN/'' 



The "Overrun" is the difference in the weight of the but- 

 terfat found by the test in milk (or cream) and that of the 

 marketable butter made. 



Butter is composed of fat, water, salt and casein. The pro- 

 portion of these elements may vary considerably, even without 

 the conscious intention of the maker. 



The average composition of American butter has been placed 

 as being 83 per cent, fat, 13 per cent, water, i per cent, casein 

 and 3 per cent. salt. The analysis of eight hundred and two 



